Extra starters  Warm crab toe, lemon, coriander & vegetable julienne, fresh crab meat with chive mayo,fresh oysters and organic salmon gravad lax, pickled sea asparagus. (seafood plate)   €11.50 Cold oysters , €11 1/2 doz  *Steamed mussels vegetable julienne, white wine, cream and garlic.  €8.50 Our fish tonight. Pan fried fillet of Hake ‘Bouillabaisse style’ mussel, fennel and saffron stock, and hint of wild garlic and seaweed.  €23.00 Grilled fillet of Sea Bass, yellow carrot puree, toasted pumpkin seeds, passion fruit and carrot jus.  €25.00 Grilled whole Black Sole, garden herb butter, mixed salad.   (price depending on size) *Pan fried fillet of Ling, aubergine caviar, Japanese 7 spice, roast cherry tomatoes and courgettes.  €23.00 *Venison casserole, red wine, root vegetables, baby onions and mushrooms.   €23.90 Sauté Irish Lamb cutlets and Kofta, roast red pepper, courgette, coriander, & spicy chickpea fricassee.  €25.00  Early menu €26 per person 6 pm- 7 pm To start Steamed mussels,white wine, cream and lovage.          Soba noodles with sesame oil, slow roasted duck and star anise. Root vegetable and thyme Soup Crispy parcel of French brie,  sweet onion & dried fig marmalade,salad.      Mains. Pan fried fillet of Ling, aubergine caviar,Japanese 7 spice,roast cherry tomatoes and courgettes. Or Venison casserole, red wine,root vegetables, baby onions and mushrooms.

Menu 12th May 2018 A la Carte fish tonight Sautéed fillet of Hake, satay style, crispy onions, toasted peanuts, cauliflower puree and grilled florets.  €22.90 Grilled whole Black Sole, garden herb butter, mixed salad. (price depending on size) Grilled fillet of Sea Bass,yellow carrot puree, toasted pumpkin seeds, passion fruit and carrot jus.   €25.00 *Pan fried fillet of Ling, aubergine caviar, crispy garlic flakes,roast cherry tomatoes and courgettes.  €23.90 *Pan fried Pave of Venison (med rare) chestnut mushroom, blueberry sauce, roast turnip and mange tout. €23.90  Sauté Irish Lamb cutlets and Kofta, roast red pepper, courgette, coriander, & spicy chickpea fricassee.    €25.00 *Early menu 2 course €26  daily from 6.00 pm to 7.15 pm last orders (7 pm Saturdays) *Steamed mussels, white wine cream, vegetable julienne, cream and garlic. *Crispy parcel of French brie, sweet onion & dried fig marmalade, mesclun salad.      *Indonesian style chicken wing, pickled cucumber. Wild leek and courgette soup.   Mains *Pan fried fillet of Ling, aubergine caviar, crispy garlic flakes,roast cherry tomatoes and courgettes. *Pan fried Pave of Venison (med rare) chestnut mushroom, blueberry sauce, roast turnip and mange tout.

Menu 12th May 2018 A la Carte fish tonight Sautéed fillet of Hake, satay style, crispy onions, toasted peanuts, cauliflower puree and grilled florets.  €22.90 Grilled whole Black Sole, garden herb butter, mixed salad. (price depending on size) Grilled fillet of Sea Bass,yellow carrot puree, toasted pumpkin seeds, passion fruit and carrot jus.   €25.00 *Pan fried fillet of Ling, aubergine caviar, crispy garlic flakes,roast cherry tomatoes and courgettes.  €23.90 *Pan fried Pave of Venison (med rare) chestnut mushroom, blueberry sauce, roast turnip and mange tout. €23.90  Sauté Irish Lamb cutlets and Kofta, roast red pepper, courgette, coriander, & spicy chickpea fricassee.    €25.00 *Early menu 2 course €26  daily from 6.00 pm to 7.15 pm last orders (7 pm Saturdays) *Steamed mussels, white wine cream, vegetable julienne, cream and garlic. *Crispy parcel of French brie, sweet onion & dried fig marmalade, mesclun salad.      *Indonesian style chicken wing, pickled cucumber. Wild leek and courgette soup.   Mains *Pan fried fillet of Ling, aubergine caviar, crispy garlic flakes,roast cherry tomatoes and courgettes. *Pan fried Pave of Venison (med rare) chestnut mushroom, blueberry sauce, roast turnip and mange tout.

Sunday Lunch  April 29th 2018 1pm-3.30pm (3 courses) €30 Starters   Sauté Squid and prawns, cha noodles, miso dressing, pickled carrots.  Steamed mussels vegetable julienne, white wine, cream and garlic.                        Indonesian style chicken wing, pickled cucumber.  Crispy parcel of French brie,sweet onion & dried fig marmalade, mesclun salad. Mains Sautéed fillet of Hake, satay style, crispy onions, toasted peanuts, cauliflower puree and grilled florets.  Pan fried Pave of Venison (med rare) chestnut mushroom, blueberry sauce,roast turnip and mange tout. Stuffed chicken supreme with chorizo, roast yellow carrots, chantrelle and lovage sauce. Dessert mixed plate. Mini bourbon crème brulee, almond croquette and warm sticky toffee pudding, pear and date compote.